"My advantage is that I speak the language, and with Western chefs, I share their experiences and I support them in any way I can. But the secret is to be close to each and every one of your team members."

His own cooking style is a balance of Asian influences based on his Western kitchen training and in Shenzhen, it has found a faithful following.

"It's very unique and our guests are very appreciative. I have diners who come all the way from Hong Kong to eat at the Ritz-Carlton."

Shenzhen is not quite known as a gourmet hub, having to compete with its sister cities of Hong Kong in the south and Guangzhou further north. But Siek sees a bright future for creative chefs.

"There is always room to improve, I have to say. There are not many international restaurants in Shenzhen, but you can find good, authentic food styles here. Although it is a city of immigrants, Shenzhen actually benefits from the people from Guangzhou and Hong Kong who come here. They bring with them their experiences, food, family and culture."

There are also the gradual changes that are affecting not just Shenzhen, but China as a whole.

"The younger generation tends to be open to more new cultures and cuisine. Their willingness to explore and try new things motivates chefs to come out with more creative food."

For Siek at least, he is leading the pack in making Shenzhen the new culinary center for those tiring of the high prices and over-crowded scenes in the surrounding cities. Like he says, there is so much room for creativity.